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Kale, Mushroom & Citrus Marmalade Grilled Cheese

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: healthylittlevittle


  • Kale, shredded (1-2 cups)

  • Button Mushrooms, halved (1 cup)

  • Citrus Marmalade (3 tbsp)

  • Gruyere Cheese, roughly grated (1 cup)

  • Sourdough Bread or Bread of choice

  • Grass Fed Butter (1-2 tbsp)

  • Olive Oil (1 tbsp)

  • Salt, to taste

  • Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. In a skillet heat 1 tbsp of the olive oil and the cook the mushrooms and kale with salt and black pepper till the kale starts to wilt and the mushrooms start to cook and tender. Set aside.

  2. In another skillet heat 1 tbsp of butter and cook the sourdough slices on each side till it soaks up the butter and starts to turn golden brown.

  3. Load the cooked kale, mushrooms and the grated gruyere on one side of half the slices and cook till the cheese starts to melt taking care not to burn the bread. Spread the citrus marmalade on the other slices after removing them from the skillet.

  4. Put the sandwich together, slice and serve!

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